korean beef bulgogi

prep time: 2 hours 45 minutes
cook time: 15 minutes
total time: 3 hours
yield 6-8 servings

ingredients
2 lbs. boneless rib eye steak
1/2 small pear, peeled and coarsely grated
1/4 c soy sauce
2 T brown sugar
2 T sesame oil
3 cloves garlic, minced
1 T freshly grated ginger
1 T gochujang
2 T vegetable oil, divided
2 green onion stalks, thinly sliced

directions

1. wrap steak in plastic wrap, and place in freezer for 30 minutes. unwrap and slice across the grain into 1/4-inch thick slices.
2. in a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. in a gallon size ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
3. heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. repeat with remaining 1 tablespoon vegetable oil and steak.
4. serve immediately, garnished with green onions, if desired.

source